Mexican Cheese Soup

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Are you ready for something new, different, and super easy to make? This Mexican Cheese Soup recipe is ALL the things! Perfect for a quick weeknight meal or to take to a work potluck or party, this homemade chicken cheese tortilla soup has got that cheesy flavor that makes everyone want seconds!

This soup is so hearty and filling that it truly is a meal in itself! But if you are planning a party and need to add an entree, round out the Mexican theme with Crockpot Chicken Fajitas or Beef Enchiladas.

Mexican cheese soup in a pot with cilantro and a ladle

Mexican Cheese Soup


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What’s In Mexican Cheese Soup?

The foundation for this creamy chicken and cheese soup is America’s irrepressibly favorite cheese Velveeta. Smooth, easily melted and tastes like everyone’s childhood, Velveeta is the key to this fun and filling recipe! For a more savory soup, make this recipe with broth instead of water, which really binds all the flavors together!

Mexican cheese soup ingredients in a pot

Let’s Make It!

  1. Brown the meat and drain it. Add meat to a stockpot.
  2. Cut the Velveeta cheese into little cubes and stir into meat. Add the rest of the ingredients and stir thoroughly.
  3. Cook on low another 10 minutes or so until it is fully heated through. Feel free to add the cooked meat and the rest of the ingredients to a slow cooker or crock pot and heat for up to 2 hours on high.

What To Serve It With

Mexican Cheese Soup is a perfect south-of-the-border contribution to a Tex-Mex potluck or banquet! Here is my list of favorite add-ons and mix-ins so you can offer a variety of things your guests will love!

  • Sliced olives
  • Sliced jalapenos
  • Diced green chiles
  • Diced onions
  • Cooked potatoes (cut into cubes)
  • Cubed avocado
  • Diced zucchini
  • Crushed or strips of tortilla chips

Mexican cheese soup in a pot with cilantro

How To Store Leftover Cheese Soup

Like all soups, make sure your soup is fully chilled before covering it in an airtight container.

  • To refrigerate – it should last, covered, at least one week in your refrigerator.
  • To freeze – ladle the chilled soup into zippered bags or freezer safe containers. Write the date on each and freeze up to 3 months.
  • To thaw – simply remove from the freezer and either allow to thaw in the fridge overnight or in the microwave.
  • To reheat – reheat by returning it to a pot on the stove over low heat, and freshen up the flavor with salt and pepper or a dash of red pepper flakes and you are good to go!

More Delicious Soups To Try!

Chicken Tortellini Soup – so good!

Broccoli Soup with Cheddar and Asiago – perfectly cheesy.

Chicken Pot Pie Soup – a unique twist on a classic!

Squash Soup – a fall favorite

Chicken Kale Soup– very hearty!

Mexican cheese soup in a pot with cilantro and a ladle
0 from 0 votes
Servings: 4
Mexican Cheese Soup
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Author: Holly
Course: Soup
Cuisine: American
Keyword: cheese soup

Mexican Cheese Soup is perfect for a quick weeknight meal, a potluck or party. This homemade soup has that cheesy flavor that makes everyone want seconds!

  • 1 lb Velveeta
  • 1 lb ground chicken sausage or hamburger would be great too!
  • 1 can whole kernel corn
  • 1 can black beans
  • 1 can Rotel undrained
  • 1 can petite diced tomatoes
  • 1 package taco seasoning
  • 2 cups beef broth
  1. Brown meat, drain and put into a pot.

  2. Cut Velveeta into cubes and put into the pot.

  3. Dump rest of ingredients into the pot and stir.

  4. Cook on low for 10 minutes until heated through.

Recipe Notes

Can also be made in the slow cooker. Set on low for 2-3 hours until heated through. 

Nutrition Information
Calories: 621, Fat: 23g, Saturated Fat: 11g, Cholesterol: 145mg, Sodium: 3274mg, Potassium: 1841mg, Carbohydrates: 53g, Fiber: 10g, Sugar: 18g, Protein: 53g, Vitamin A: 2276%, Vitamin C: 24%, Calcium: 749%, Iron: 6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Mexican cheese soup in a pot with a ladle and a title

Mexican cheese soup in a pot with a ladle and with writing
Mexican cheese soup ingredients in a pot and Mexican cheese soup in a pot with a ladle and writing


10 comments on “Mexican Cheese Soup”

  1. What alternative would you recommend in place of velveeta? My tummy cant tolerated this type of cheese

    • You could use whatever cheddar cheese is best for your stomach Hm. I would shred it before adding it into the soup so that it melts nicely.

  2. i think i will use Black Beans

  3. I made it and switched around a few of the recipes! Oh it is soooo good! I am eating it with chips! 🙂

  4. i made this and it was delicious my fiance loved it! next time i make it im going to use less juice from the canned goods and use it on tortilla shells!

  5. This is basically the love child of my taco soup and mexican dip recipes!

  6. Yum, is it thinner than Rotel/Velveeta dip?

  7. Do you drain the canned corn and beans first or just dump it all in as-is?

  8. Sounds wonderful……….

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